Wash the turmeric roots and ginger nicely. Peel the skin and cut them into very thin strips. You can cut them into thin round slices too. Put them in a ceramic bowl.
Finely chop the green chilis.In a pan add 1 tblsp sesame oil.Add mustard seeds. Asafoetida, chopped green chillis and curry leaves.Once the mustard splutters add the oil mixture to the ceramic pan.Add salt.
Add salt and lemon juice.Mix well or toss gently.Instant fresh turmeric pickle is ready. You can store this in a clean glass jar and keep inside the refrigerator for a week.
Enjoy with curd rice.You can replace ginger with mango ginger (maa inji)While making the fresh turmeric pickle, use gloves in your hands to avoid getting your hands stained. This turmeric pickle stays good for 5-7 days in the refrigerator.
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